Polpette Ubaldine Medievali (Meat Dumplings with Me

Name: Polpette Ubaldine Medievali (Meat Dumplings with Medieval Spices)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11 ounces assorted meats (veal, chicken, beef, etc.); 1 large roll, without the crust cut into small pieces; 2 eggs; 2 ounces Parmigiano-Reggiano; 1 sausage, without fennel; 2 crushed cloves; Nutmeg, to taste; Sea salt and freshly ground pepper, to taste; 4 to 5 fresh or day-old rolls to make bread crumbs; Vegetable oil, for frying; 2 tablespoons fresh tarragon, chopped; 1 tablespoon capers, drained; 1 roll without crust; Red vinegar; 1 cup extra virgin olive oil; Sea salt and fresh pepper, to taste

Servings: persons

11 ounces assorted meats (veal, chicken, beef, etc.)
1 large roll, without the crust cut into small pieces
2 eggs
2 ounces Parmigiano-Reggiano
1 sausage, without fennel
2 crushed cloves
Nutmeg, to taste
Sea salt and freshly ground pepper, to taste
4 to 5 fresh or day-old rolls to make bread crumbs
Vegetable oil, for frying
2 tablespoons fresh tarragon, chopped
1 tablespoon capers, drained
1 roll without crust
Red vinegar
1 cup extra virgin olive oil
Sea salt and fresh pepper, to taste

1
Grind the meat.
2
Mix all of the ingredients together and add to the ground meat.
3
Make small dumplings (approximately the size of hazelnuts.)
4
To make the bread crumbs, remove the crust from the 4 to 5 rolls and put bread in a food processor until consistency is like flour.
5
Roll dumplings in bread crumbs and shake off excess.
6
Fry in hot oil until golden.
7
Remove the dumplings with a skimmer and place on paper to remove the excess oil.
8
Chop the tarragon and capers very finely.
9
Soak bread in red vinegar.
10
Squeeze out the excess vinegar and chop into very small pieces.
11
Mix all ingredients together.
12
Add sea salt and pepper to taste.
13
Serve with dumplings.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 11 ounces assorted meats (veal, chicken, beef, etc.), 1 large roll, without the crust cut into small pieces, 2 eggs, 2 ounces Parmigiano-Reggiano, and more.

Yes, Polpette Ubaldine Medievali (Meat Dumplings with Medieval Spices) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Polpette Ubaldine Medievali (Meat Dumplings with Medieval Spices)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions